Fluffy Cassava and Almond Flour Pancakes

This post is a big deal. Why? Well, this is the very FIRST pancake recipe I’ve posted to Anya’s Eats. It’s taken me nearly a year to share a pancake recipe with you all, because it honestly took me that long to perfect one. There are a lot of delicious, paleo-friendly pancake recipes out there. But for me, this one really tops them all. These pancakes are so delicious you could eat them plain (and I have, many times), but they are also delectable with toppings of course. If you’re looking for pancakes that will fool most people into thinking they’re made with real, wheat flour, you definitely need to try these. They are fluffy as can be and the combination of almond and cassava flour gives them a rich, yet light texture.

Just made these this morning exactly as the recipe called, and they were great! My husband is gluten-free and dairy free as of the last year due to ulcerative colitis. Our weekend ritual for years was pancakes but that came to a sad and abrupt end with his health condition. I tried all sorts of alternative pancake recipes and they were just never the same as the real deal. So no more pancakes on the weekends. Today I woke up thinking, it’s a pancake morning, and we recently discovered cassava flour so I tried googling for a recipe and stumbled upon yours! It’s a winner! They were fluffy and airy like classic flour pancakes. The texture was just about the same for me to declare pancake weekends are back!! Thanks so much for sharing this recipe!

Veronica, thank you so much for leaving this comment! Definitely makes me smile. I am also a huge fan of pancakes and it took me SO long to come up with a recipe that I loved without gluten or dairy. So thrilled to hear that you and your family enjoyed them as much as I do!! <3

was looking thru the comments to see if oil should be added to wet. you have 3 TBSP (ghee, etc) but just 1 TBSP for frying. most recipes do have some type in them, so I’ll try that – got my blender going!!! 😉

Hi Erin, sorry for the confusion. The oil is all for frying. Because you can’t cook all the pancakes simultaneously, you want to add 1 TBS to each batch. Based on the size of most pans, this should take about 3 batches to cook all the batter.

I just made this! I doubled the recipe and substituted 1/2 C plain Greek yogurt instead of bananas cus I didn’t have any on hand. I bet they’re even better with bananas! My husband commented on how fluffy they were! This recipe is my new go-to! Thanks Anya!

I’m not sure which flour you are referring to (almond or cassava) but, you could try. I have only ever used Otto’s cassava flour and I find Honeyville to be the absolute best almond flour out there. If you are using a different almond flour, just make sure its blanched.

Wow!! I was so surprised at how fluffy and tastey these are!! I followed the recipe exactly and they turned out amazing!! I’ve been waiting for a perfect gluten free / grain free pancake recipe as I have IBS and so many restrictions at the moment. Thank you so much for this recipe!! 🙂 from Toronto, Canada!

I don’t like pancakes but my niece loves them and she is coming for summer break so I need gluten free. I just made them….. wonderful. I didn’t have almond milk or bananas so I used coconut milk but put 3/4 cup. Now we can have a pancakes morning.

be my friend…

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